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TJ & Doc
Mexican chop with paprika salsa
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Ingredients
Directions
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Preheat the oven grill. Mix 2 tablespoons of oil with the Mexican herbs and rub the pork chops with it.
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Place the peppers on a baking sheet under the grill and roast them for 8-10 minutes until the skin gets dark spots. Turn them occasionally.
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Place the peppers in a bowl, cover and let rest for about 5 minutes. Remove the peppers when they have cooled down and remove the seeds and seeds.
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Chop the pieces of pepper, the green pepper, the coriander and the cumin briefly in a food processor or by hand.
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Add the rest of the olive oil and lemon juice. Season with salt and set aside.
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Heat a grill or frying pan and toast the pork chops 3-4 minutes per side.
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Scoop the pepper mixture on top and garnish with coriander and possibly some green pepper. Delicious with kidney beans and tortilla chips.
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Nutrition
315Calories
Sodium0% DV0g
Fat32% DV21g
Protein58% DV29g
Carbs1% DV2g
Fiber0% DV0g
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